Whole Wheat Honey Nut Bread

Whole Wheat Honey Nut Bread

Hiya Guys!

I feel like we’re long-lost friends finally meeting up for coffee after weeks of chaotic, um . . . chaos and total absorption in our own little worlds. And by that, I mean I’ve been totally absorbed in my own little world, and I have lots of friends with whom coffee dates and catch-ups are supremely necessary.

Forgive me for being the friend who’s gone missing.

And also, Dear Readers? Forgive me for my writing at this particular moment, because I think the part of my brain that gives good words is asleep. We’re doing our best this morning – me and my brain. I’m giving him lots of coffee (why my brain is a man today, I don’t know. Probably because I find him unreachable and perplexing right now. And sometimes stubborn. And he loads the dishwasher wrong.)

So what shall we talk about that doesn’t require lots of good words?


Yes, bread is always good, regardless of words.

And this bread is simple.

This bread is good, simple, healthy, and DELICIOUS.

Note the use of all caps in “DELICIOUS”. That is to emphasize the actual deliciousness of the bread. Because I lack other words. So I’ll capitalize on the accuracy of the one I have.(Heh! Capitalize. . . .)

So, the bread.

If you’re into whole grains, nuts, the slight sweetness of honey, and yeast bread that comes from your hands, in your kitchen, with minimal work, this is your new baby.

Hands-on time required will amount to about 10-15 minutes the first time around (not including rise time and baking time), but I’ve made it three times, and each time I shave a little time off the prep. (Total time will end up just under 2 hours).

This, my friends, is the way all many-grain (9 grain, 10 grain, 12 grain. . . whatevs) breads should taste. Soft, nutty, wheaty, healthy. . . FRESH.whole wheat honey nut bread

Also? I must warn you – watch yourself when it comes out of the oven warm and fragrant. If you have a slab of butter near by, don’t consider your diet safe.

And, if your first loaf gets stuck in the pan and happens to come out in pieces, you might be tempted to curse the fact that you thought olive oil would create an apt enough anti-stick barrier, then you’ll forgive yourself and stand there with a gigantic hunk of tender, warm, nut-bread in one hand, a knife adorned with a generous blob of soft butter in the other hand, and all those pieces might end up smoothly dressed and on a one way trip to your mouth.

But if it does, and you do, and it does, don’t worry. You’ll enjoy it 100%.

Whole Wheat Honey Nut Bread

Prep Time: 50 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 loaf, 16 slices

Whole Wheat Honey Nut Bread

This bread is delightfully delicious and super healthy. It's packed with whole grains, nuts, and some nifty Omega 3's from the flaxseed. Consider using it for breakfast toast, open faced with eggs, spread with mashed avocado, or even just graced with butter and honey. It's also fantastic for sandwiches and alongside soup. If you are a calorie counter, cut your slices thin - this is a hearty and filling bread that lends itself to more calories than a typical store-bought loaf.


  • 2 cups warm water (130 degrees F)
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 3 cups white whole wheat flour
  • 1 cup old fashioned rolled oats (not instant or quick cooking)
  • 2 tablespoons wheat germ
  • 2 tablespoons ground flaxseed
  • 1/2 cup coarsely chopped walnuts
  • 3 tablespoons raw sunflower seeds
  • 1 teaspoon sea salt
  • 2 Tablespoons extra virgin olive oil (I used "light tasting" olive oil so the flavor wouldn't overpower the bread)
  • 1/4 cup honey
  • 2 tablespoons unsweetened applesauce


In a large, non-reactive bowl, add warm water and sprinkle yeast over the top. Let stand until the yeast is foamy - about 5 minutes. In another medium bowl, combine the flour, oats, wheat germ, flaxseed, walnuts, sunflower seeds, and sea salt. Stir to combine.

Stir the olive oil, honey, and applesauce into the water and yeast mixture until combined. Using a wooden spoon, stir the dry ingredients into the wet ingredients and mix well. The dough will be dense and very sticky. Cover the bowl with a towel or plastic wrap and set in a warm place or about 20 minutes.

Meanwhile, line a 9"x5" loaf pan with parchment paper. (You could also grease liberally with butter, shortening, or coconut oil).

After 20 minutes, use the wooden spoon to fold the dough from the perimeter into the center of the bowl onto itself, rotating the bowl as you fold, for 2 minutes. This will knead the dough without getting your hands dirty, and it helps develop the gluten for nice, chewy bread.

Preheat the oven to 375 degrees F.

Pour the dough into the prepared loaf pan. Slightly wet your fingers with water and gently spread the dough to evenly fill the pan.

Cover loosely with plastic wrap or a towel and return the pan to a warm spot for another 20 minutes.

Place the pan in the middle of the pre-heated oven and bake for about 50 minutes, or until the crust is a deep golden brown. Remove from oven and allow to cool for 5 minutes. Turn the bread out onto a cooling rack. Remove the parchment paper. When you give it a good tap on the bottom with your knuckle, it should sound hollow.

Allow to cool completely before slicing (Try!! It preserves the texture of the bread).

Store at room temp for up to 3 days. If you don't think you'll get through your whole loaf in 3 days, then slice the whole loaf, wrap well in plastic wrap, then place in a freezer bag or Tupperware, and freeze half for later.


Adapted by Sara|Home Is Where The Cookies Are (just slightly) from Relish : An Adventure in Food, Style, and Everyday Fun


Honey Oat Quick Bread

Honey Oat Quick Bread - this bread is delicious, super nutritious, and so so easy!

I didn’t expect to fall head-over-heels in love with this bread – but I did.

Like tumbling-down-a-hill-after-a-pail-of-water head-over-heels.

(If we’re talking bread here, is it “heals” instead of “heels”? – Nope. Just checked. Still “heels”.)

I was battling myself all day long to stay away from it.
Continue reading

Roasted Carrot Salad


Bunnies have become synonymous with  Easter, so in a way, you could say that Easter loves bunnies.

Does anyone know why this is?

It makes no sense.

Well, I guess it might be because it’s spring time, and bunnies love the spring time? I don’t know. Is this when most bunnies are born? Aren’t bunnies constantly breeding?

Again, I don’t know.

And I’m too lazy to look it up, so I’ll just sit here happily contemplating, and forgetting later.
Continue reading

Martha’s Pecan Bars

Martha's Pecan Bars - shortbread base layered with a brown sugar/honey caramel and loads of pecans

Holy heavenly cookie bars, Batman.

I almost feel like that’s all I should say.

I rarely make noise when I sample food. Even more rarely do I roll my eyes back into my head and risk getting them stuck there. But both happened when I took my first bite of these cookie bars.

In fact, my “Ummm!!!” was so enthusiastic and guttural that my 14-year-old looked at me skeptically with an eyebrow raised and said, “Is it really that good?”

“Yes! Yes, it IS that good!” I said, and proceeded to greedily savor each bite with my looking balls staring straight to the back of my brain.

These are perfect for traveling if you are road-tripping to your in-laws for the holidays and have been assigned dessert.

They are perfect for gifting to neighbors – one batch makes 36 – 48 bars depending on how small you cut them.

They are perfect for the New Year’s open house buffet.

They are perfect for wrapping up and sending in the mail.

They are perfect for savoring by the fire after the kids go to bed.

They are perfect for sitting with a book and cup of tea.

They are perfect for family game night.

They are perfect for making time stop while your kids are running crazy and you are supposed to be making dinner, but you



a little


Go ahead. Make them. Make time stop, and get your eyes stuck rolled back into your head. It’s an awesome experience.

Martha's Pecan Bars - decadent shortbread with brown sugar/honey layer and topped with loads of pecans

Martha’s Pecan Bars

Rating: 51


    for the crust:
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened.
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • for the filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light-brown sugar
  • 1/4 cup plus 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 cups pecans
  • 1/2 teaspoon pure vanilla extract


Preheat oven to 375 degrees F. Line a 9×13 inch baking pan with parchment paper. Make the crust: With an electric mixer on medium-high speed, beat butter and brown sugar until fluffy, about 3 minutes. Mix in salt. Add Flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.

Press dough evenly into baking pan (it should be about 1/4 inch thick). Pierce the dough all over with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18-20 minutes. Transfer pan to a wire rack and cool completely. Reduce oven temperature to 325 degrees F.

Make the filling: Combine butter, brown sugar, honey, granulated sugar, and heavy cream in a medium saucepan. Bring to a boil, stirring constantly, until mixture coats the back of a spoon, about 1 minute. remove pan from heat; stir in salt, nuts and vanilla. Pour filling into the cooled crust.

Bake until the filling bubbles, 15-20 minutes. Carefully transfer to a wire rack to cool completely. Gently lift the bar out of the pan by gripping the parchment paper. Transfer to a cutting board. Peel the sides of the parchment paper down and use a sharp knife to cut bars to desired size. Bars can be stored in an airtight container at room temperature up to one week.


Sara | Home is Where the Cookies Are, adapted just a tiny smidgen from the Martha Stewart Holiday Handbook 2011



Martha's Pecan Bars - a decadent shortbread layered with honey/brown sugar caramel and loads of pecans